Beer Braised Short Ribs
roughly chopped white onion
14.5 oz diced tomatoes, drained
I used Samuel Adams Cinder Bock
sprigs fresh thyme
Preheat oven to 275 degrees
Add olive oil and 1 tablespoon butter to large dutch oven. Heat over medium heat and once melted add in short ribs.
Sear on each side for 2-3 minutes. Remove from pan to plate and cover with aluminum foil.
Add remaining 2 tablespoons butter to dutch oven. Once melted, add in onion and carrots. Once softened (about 5 minutes) add in tomatoes and garlic. Cook for about 30 seconds.
Deglaze pan with beer, scraping up the brown bits at the bottom. Bring to a boil, and then reduce to a simmer for 10 minutes.
Add in herbs and short ribs.
Cover with lid and cook in oven for 2 hours. Then serve.
Recommend serving over Parmesan Smashed Potatoes